Total Time
Prep 15 mins
Cook 30 mins

Don't let the amount of garlic in this put you off. Once garlic has been roasted it becomes very sweet and much less pungent.

Ingredients Nutrition


  1. Roast the garlic cloves in a preheated oven at 180 deg C for around half an hour until soft to the touch.
  2. Meanwhile, take a large pot and slowly fry the white onion in 4 tablespoons of olive oil for about 10 minutes until really soft and translucent.
  3. Add the cream and the stock, bring back to the boil and simmer for 10 minutes, awaiting your garlic.
  4. Remove the garlic from the oven and allow to cool slightly before squeezing out all the sweet, golden paste. Whisk this into the soup. Discard the garlic skins.
  5. Remove the crusts from your ciabatta, rip up the bread into small pieces and throw into the soup. Add the sherry vinegar, then allow the soup to simmer for 5 more minutes.
  6. Whizz it until smooth in your food processor with your toasted almonds.
  7. Season nicely to taste and serve in big bowls sprinkled with some orange segments, torn up coriander and mint, and drizzled with a good lug of extra virgin olive oil.